In this dish, succulent pork chops bathe in a tangy marinade that doubles as a rich sauce when the finished dish is served. It’s sure to become a family favorite!
1 cup red wine 2 cloves garlic, minced 2 tablespoons juniper berries 4 bay leaves 3 tablespoons brown sugar zest and juice from half an orange 4 bone-in, center-cut pork chops 1 tablespoon extra-virgin olive oil Salt and pepper to taste 1 tablespoon thyme
Combine the wine, spices, brown sugar, orange juice and zest in a bowl; whisk to combine. Pour the mixture into a shallow baking dish. Arrange pork chops over the mixture. Marinade, turning once, for 20-30 minutes each side.
Preheat oven to 400’ F. Heat olive oil is an oven-proof skillet until shimmering. Transfer pork chops to the skillet, season with salt and pepper, and cook 2-3 minutes on each side. Carefully pour marinade into the skillet and cook another minute. Sprinkle thyme over the chops. Place skillet in the oven and roast 15-18 minutes or until chops are no longer pink in the center. Serve with noodles, mashed potatoes or rice, spooning the sauce over all.
Discover more information about The Joys of Juniper in the archived edition of our April 2019 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ joys of juniper ]
